Oatmeal and egg whites is the traditional breakfast for a competitive bodybuilder but I am far from traditional. My breakfast is typically eaten at the gym between my morning clients so I don’t have much time and need something that travels well. These muffins topped with a thin layer of peanut butter hit the spot every time!

What you need:

• 1 can all natural pumpkin
• 6 egg whites
• 1 tsp vanilla extract
• 2 tbsps. of walden farms pancake syrup (for taste)
• 2 tsp cinnamon
• 1/2 – 1 tsp pumpkin pie spice
• Stevia to taste (I use at least 6 packets)
• 48 g of PB Fit Powdered peanut butter
• 2 scoops (66g) GNC Sustained Protein blend in Peanut Butter Puffs
• 120 g quick oats
• .5 – 1 cup of unsweetened almond milk (for consistency)
• 1 tsp baking soda
• 1 tsp salt
• 12 Parchment paper muffin cups

Pre-heat oven to 350, mix all wet ingredients first and then add the rest.

Fill 12 muffin cups evening and bake at 350 for 20-30 mins (check to see if cooked through. They will be dry if you overcook and too moist if undercooked)

Macros per muffin: 113 cals, 13g carbs, 11g protein, 2g fat